Mexican Menu
Gaeta’s Enchilada Sauce
4 T vegetable oil
1 white onion chopped
2 large fresh tomatoes chopped
2 cloves garlic
½ tsp Mexican oregano
Pinch ground cloves
2 oz California Chili powder
2 cups cold water
1 T flour
Salt
Start with sautéing the onions in 2 tablespoons of oil. When the
onions have become translucent they are ready. In your blender add
the tomatoes, onions, garlic, oregano and pinch of ground cloves.
Process until the mixture is completely purred. Add in the chili
powder and continue to process. The mixture can be thick so if you
cannot process just mix with a large spoon. In the pan that you
sautéed the onions add the remaining 2 tablespoons of flour and cook
until the flour has dissolved. Now add the tomato mixture and 2 cups
of water to the pan. Mix well and cook over low heat. The salt will
have to be adjusted to your taste. Let the sauce cook for a least 30
minutes on very low temperature. You will notice the change in taste
of the sauce as it cooks.
This recipe was taken from Gaeta’s Restaurant in Gilroy. I have
tried to convert it to the home cook but sometimes it is difficult
to get the portions just perfect. Try it and you may have to make
your own adjustments according to your taste.
Gaeta’s Mexican Chicken
3-4 lb Chicken, cut into pieces
2-4 Cloves garlic, minced
1/2 tsp Paprika
2 Whole cloves or a couple pinches of ground cloves
2-4 tsp Ground cumin
2-4 tsp chicken base (Knorr ‘Caldo con sabor de Pollo’ is very good)
Salt
Wash the pieces of chicken. Place chicken, garlic, paprika, cloves
and cumin into a large stock pot and cover with cold water. Add the
chicken base and stir. Bring to a rolling boil, and then turn the
heat back to simmer. Simmer until the chicken is cooked and begins
to fall off the bone. After the chicken has cooked for awhile taste
and adjust the seasoning. The chicken base has salt in it but you
might have to add additional salt to bring out the flavor. Once the
chicken is cooked you can remove the bones and skin and put the
chicken back into the liquid. Skim the fat off that has risen to the
top of the pot. This chicken can be used for tacos, burritos,
tostadas, flautas or enchiladas. You can also use the chicken for
casseroles.
As for the skin on the chicken you can remove it before you cook the
chicken. The skin does provide a certain amount of flavoring but it
will not make that much difference.
This recipe has been adapted from Gaeta’s Restaurant in Gilroy. When
they prepare this chicken it is in large quantities so I have tried
to bring it down to a household level. As you make this dish more
than once you will begin to adjust the seasoning to your liking.
